CN104322641A - Sponge cake and preparation method thereof - Google Patents
Sponge cake and preparation method thereof Download PDFInfo
- Publication number
- CN104322641A CN104322641A CN201410708924.7A CN201410708924A CN104322641A CN 104322641 A CN104322641 A CN 104322641A CN 201410708924 A CN201410708924 A CN 201410708924A CN 104322641 A CN104322641 A CN 104322641A
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- China
- Prior art keywords
- gram
- cake
- powder
- baking
- spongecake
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/47—Decorated or decorative products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a sponge cake and a preparation method thereof. The preparation method comprises the following steps of: S01: making a cake blank: mixing 300-400 grams of eggs and 120-150 grams of granulated sugar, stirring, after uniform mixing, adding low-gluten flour, baking powder and almond powder, continuously stirring in a stirring barrel, finally adding 6-8 milliliters of salad oil, and uniformly blending; S02: making cream filling: adding 80-100 grams of the granulated sugar and chestnut powder to 200-250 grams of yolk, uniformly stirring, heating, pouring milk, after a mixture is boiled, adding the low-gluten flour, uniformly stirring, and finally adding the salad oil, uniformly blending and then cooling; S03: brushing oil on a baking tray, laying baking paper in a baking mould, pouring into the cake blank obtained from the step S01, and baking to obtain a cake; S04 cooling the cake, cutting the cake into a plurality of parts, covering a layer of the cream filling obtained from the step S02 on the outer surface of each part of cake, and scattering white chocolate chips on the upper surface of each part of cake for decoration. The sponge cake disclosed by the invention not only has good taste, but also is very romantic by forming a snow-covered landscape state on appearance.
Description
Technical field
The present invention relates to a kind of spongecake and preparation method.
Background technology
Spongecake utilizes albumen frothing capacity, makes to be filled with a large amount of air in egg liquid, add flour baking the bulk dessert of a class because its similar in porous sponge and gain the name.At present, spongecake is of a great variety, but pattern is all more traditional.
Summary of the invention
For the problems referred to above, the invention provides a kind of spongecake and preparation method, not only the mouthfeel of cake is good, and profile is snow scenes shapes, very romantic.
For realizing above-mentioned technical purpose, reach above-mentioned technique effect, the present invention is achieved through the following technical solutions:
A kind of spongecake, is characterized in that, be made up of following raw material: egg 300-400 gram, butter 20-23 gram, chestnut powder 15-20 gram, granulated sugar 200-250 gram, baking powder 3-4 gram, salad oil 20-25 milliliter, almond powder 30-35 gram, Self-raising flour 280-300 gram, white chocolate sheet 30-40 gram, yolk 200-250 gram, milk 450-500 milliliter.
A preparation method for spongecake, is characterized in that, comprises the steps:
S01: make cake base: the granulated sugar of the egg of 300-400 gram and 120-150 gram is mixed and stirred, after mixing, adds Self-raising flour, baking powder and almond powder, and continue to stir in agitator, finally add that salad oil 6-8 milliliter is in harmonious proportion evenly;
S02: make cream sandwich: add 80-100 gram granulated sugar in the yolk of 200-250 gram, chestnut powder stirs, heat and pour milk into, adds Self-raising flour after thing boiling to be mixed and stirs, finally add salad oil be in harmonious proportion even after cool;
S03: baking tray brushed oil and in grilled mold, paper is baked and banked up with earth by pad, pouring the cake base in step S01 into, toast, obtaining cake;
S04: cooled by cake, and cake is cut into some parts, covers at the outer surface of every portion of cake cream that one deck step S02 obtains sandwich and sprinkle white chocolate sheet at the upper surface of every portion of cake and decorate.
Not only the mouthfeel of cake is good, and profile is snow scenes shapes, very romantic.
The invention has the beneficial effects as follows: manufacture craft is simple, and the mouthfeel of obtained cake not only cake is good, and profile is snow scenes shapes, very romantic.
Detailed description of the invention
Below in conjunction with specific embodiment, technical solution of the present invention is described in further detail, can better understand the present invention to make those skilled in the art and can be implemented, but illustrated embodiment is not as a limitation of the invention.
A kind of spongecake, be made up of following raw material: egg 300-400 gram, butter 20-23 gram, chestnut powder 15-20 gram, granulated sugar 200-250 gram, baking powder 3-4 gram, salad oil 20-25 milliliter, almond powder 30-35 gram, Self-raising flour 280-300 gram, white chocolate sheet 30-40 gram, yolk 200-250 gram, milk 450-500 milliliter.
Preferably, glutinous rice flour 30-40 gram is also comprised.Tower tower powder 3-5 gram can also be added.
The cake of above-mentioned formula, its preparation method specifically comprises the steps:
S01: make cake base: the granulated sugar of the egg of 300-400 gram and 120-150 gram is mixed and stirred, after mixing, adds Self-raising flour, baking powder and almond powder, and continue to stir in agitator, finally add that salad oil 6-8 milliliter is in harmonious proportion evenly;
S02: make cream sandwich: add 80-100 gram granulated sugar in the yolk of 200-250 gram, chestnut powder stirs, heat and pour milk into, adds Self-raising flour after thing boiling to be mixed and stirs, finally add salad oil be in harmonious proportion even after cool;
S03: baking tray brushed oil and in grilled mold, paper is baked and banked up with earth by pad, pouring the cake base in step S01 into, toast, obtaining cake;
S04: cooled by cake, and cake is cut into some parts, covers at the outer surface of every portion of cake cream that one deck step S02 obtains sandwich and sprinkle white chocolate sheet at the upper surface of every portion of cake and decorate.
In order to better simulate snow scenes, preferably white chocolate sheet being cut thin and shredding.
Corresponding with formula, glutinous rice flour 30-40 gram can also be added in step S01, and in step S01, add tower tower powder 3-5 gram.
Manufacture craft is simple, and the mouthfeel of obtained cake not only cake is good, and entrance pine is sweet, and profile is snow scenes shapes, very romantic.
These are only the preferred embodiments of the present invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in the technical field that other are relevant, be all in like manner included in scope of patent protection of the present invention.
Claims (6)
1. a spongecake, is characterized in that, is made up of following raw material: egg 300-400 gram, butter 20-23 gram, chestnut powder 15-20 gram, granulated sugar 200-250 gram, baking powder 3-4 gram, salad oil 20-25 milliliter, almond powder 30-35 gram, Self-raising flour 280-300 gram, white chocolate sheet 30-40 gram, yolk 200-250 gram, milk 450-500 milliliter.
2. a kind of spongecake according to claim 1, is characterized in that, also comprises glutinous rice flour 30-40 gram.
3. a kind of spongecake according to claim 2, is characterized in that, also comprises tower tower powder 3-5 gram.
4. a preparation method for spongecake, is characterized in that, comprises the steps:
S01: make cake base: the granulated sugar of the egg of 300-400 gram and 120-150 gram is mixed and stirred, after mixing, adds Self-raising flour, baking powder and almond powder, and continue to stir in agitator, finally add that salad oil 6-8 milliliter is in harmonious proportion evenly;
S02: make cream sandwich: add 80-100 gram granulated sugar in the yolk of 200-250 gram, chestnut powder stirs, heat and pour milk into, adds Self-raising flour after thing boiling to be mixed and stirs, finally add salad oil be in harmonious proportion even after cool;
S03: baking tray brushed oil and in grilled mold, paper is baked and banked up with earth by pad, pouring the cake base in step S01 into, toast, obtaining cake;
S04: cooled by cake, and cake is cut into some parts, covers at the outer surface of every portion of cake cream that one deck step S02 obtains sandwich and sprinkle white chocolate sheet at the upper surface of every portion of cake and decorate.
5. the preparation method of a kind of spongecake according to claim 4, is characterized in that, in step S01, also add glutinous rice flour 30-40 gram.
6. the preparation method of a kind of spongecake according to claim 4, is characterized in that, also adds tower tower powder 3-5 gram in step S01.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708924.7A CN104322641A (en) | 2014-12-01 | 2014-12-01 | Sponge cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410708924.7A CN104322641A (en) | 2014-12-01 | 2014-12-01 | Sponge cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104322641A true CN104322641A (en) | 2015-02-04 |
Family
ID=52397575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410708924.7A Pending CN104322641A (en) | 2014-12-01 | 2014-12-01 | Sponge cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104322641A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192037A (en) * | 2015-10-24 | 2015-12-30 | 无锡商业职业技术学院 | Production method of raspberry healthcare cake |
| CN105918413A (en) * | 2016-06-24 | 2016-09-07 | 苏州市王森教育咨询有限公司 | Ceramic cake and preparation method thereof |
| CN106035451A (en) * | 2016-06-22 | 2016-10-26 | 四川米老头食品工业集团股份有限公司 | Production technology of multi-sauce material injected cakes |
| CN106173140A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of doll's shape of face cake and preparation method thereof |
| CN106857754A (en) * | 2017-03-15 | 2017-06-20 | 焙之道食品(福建)有限公司 | A kind of stuffed roasting pocket cake and preparation method thereof |
| CN108271845A (en) * | 2018-01-15 | 2018-07-13 | 王启桂 | One kind exempting from point egg chiffon cake and preparation method thereof |
| CN108782661A (en) * | 2018-06-04 | 2018-11-13 | 广州城市职业学院 | A kind of spongecake and preparation method thereof promoting upgrowth and development of children |
| CN109757543A (en) * | 2019-01-03 | 2019-05-17 | 广东石油化工学院 | A kind of fermentation spongecake and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN102246843A (en) * | 2011-01-21 | 2011-11-23 | 安徽燕之坊食品有限公司 | Cake with nut and caramel and preparation method thereof |
| CN102960402A (en) * | 2012-11-28 | 2013-03-13 | 孙立民 | Blueberry cake and preparation method thereof |
| CN103222494A (en) * | 2013-05-03 | 2013-07-31 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
-
2014
- 2014-12-01 CN CN201410708924.7A patent/CN104322641A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246843A (en) * | 2011-01-21 | 2011-11-23 | 安徽燕之坊食品有限公司 | Cake with nut and caramel and preparation method thereof |
| CN102960402A (en) * | 2012-11-28 | 2013-03-13 | 孙立民 | Blueberry cake and preparation method thereof |
| CN103222494A (en) * | 2013-05-03 | 2013-07-31 | 湖南农业大学 | Rice-made sponge cake and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 薄荷: "杏仁海绵蛋糕", 《新浪博客》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173140A (en) * | 2015-04-30 | 2016-12-07 | 六盘水盛谷实业有限公司 | A kind of doll's shape of face cake and preparation method thereof |
| CN105192037A (en) * | 2015-10-24 | 2015-12-30 | 无锡商业职业技术学院 | Production method of raspberry healthcare cake |
| CN106035451A (en) * | 2016-06-22 | 2016-10-26 | 四川米老头食品工业集团股份有限公司 | Production technology of multi-sauce material injected cakes |
| CN105918413A (en) * | 2016-06-24 | 2016-09-07 | 苏州市王森教育咨询有限公司 | Ceramic cake and preparation method thereof |
| CN106857754A (en) * | 2017-03-15 | 2017-06-20 | 焙之道食品(福建)有限公司 | A kind of stuffed roasting pocket cake and preparation method thereof |
| CN108271845A (en) * | 2018-01-15 | 2018-07-13 | 王启桂 | One kind exempting from point egg chiffon cake and preparation method thereof |
| CN108782661A (en) * | 2018-06-04 | 2018-11-13 | 广州城市职业学院 | A kind of spongecake and preparation method thereof promoting upgrowth and development of children |
| CN109757543A (en) * | 2019-01-03 | 2019-05-17 | 广东石油化工学院 | A kind of fermentation spongecake and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150204 |
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| RJ01 | Rejection of invention patent application after publication |